Chana masala with coconut chutney
- Prep: 30m
- Cook: 30m
- Serves: 2
The magical little chickpea is not only a brilliant source of plant-based protein, vitamins, minerals and fibre, it’s also an incredibly versatile – and cost-effective – ingredient. It’s not surprising that pulses and beans make up the bulk of many traditional cuisines. But here’s a classic – chana masala, an easy and delicious meal that can be made in minutes.
Method
- Firstly, make the spice paste by adding all the paste ingredients to a food processor, blender or pestle and mortar. Blitz (or pound) to a chunky paste. Set aside.
- Next, make the chutney. Add the desiccated coconut to a small bowl and cover with boiling water. Leave for 10–15 minutes for the coconut to rehydrate and soften. Drain and reserve about 125ml of the soaking water.
- Add the softened coconut, ginger and chilli to a food processor or spice grinder. Blitz until smooth, and then add some of the reserved coconut soaking water to loosen if needed. Add in 1 1⁄2 teaspoons of salt and the lime juice.
- Pour the oil into a small frying pan and, once hot, add the mustard seeds. Fry gently until the seeds start to pop, then add the cumin seeds and curry leaves. Sauté for a few seconds. Add the tempered spices and oil to the chutney and mix well.
- Heat a large frying pan over a medium heat and add the spice paste. Fry for 5 minutes, add the tomatoes and cook for 3–4 minutes, until beginning to soften. Pour in 200ml of water, turn down the heat to medium–low and simmer for 30 minutes.
- Finally, add the chickpeas to the pan, stir to combine, then stir in the yoghurt and, if using, the coconut sugar. Taste and adjust the seasoning.
- Serve the chana masala topped with coconut chutney, toasted hazelnuts and coriander.
- Recipe taken from REBEL RECIPES by Niki Webster and is out on 26 December (Bloomsbury Publishing, £26).
Ingredients
All to be sourced organic where possible
- 300g cherry tomatoes, sliced
- 400g can of chickpeas, rinsed and drained
- 2–3 tablespoons coconut yoghurt
- 1⁄2 teaspoon coconut sugar, optional
- Sea salt flakes
- For the spice paste:
- 2 tablespoons rapeseed oil
- 1 large onion, roughly chopped
- 2 teaspoons cumin seeds
- 6 garlic cloves, peeled
- A thumb-sized piece of ginger, peeled and roughly chopped
- 2 teaspoons ground coriander
- 1⁄4 teaspoon dried chilli flakes
- 40g fresh coriander, including the stalks, roughly chopped
- 1 teaspoon ground turmeric
- For the coconut chutney:
- 50g unsweetened desiccated coconut
- A thumb-sized piece of ginger, peeled and finely grated
- 1⁄2 small green chilli, deseeded
- Juice of 1⁄2 lime
- 2 teaspoons rapeseed or axseed oil
- 1⁄2 teaspoon black mustard seeds
- 1⁄2 teaspoon cumin seeds
- 6 curry leaves
- To serve:
- Toasted hazelnuts
- Fresh coriander leaves
